• 대한영양사협회학술지
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• 제28권3호
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• pp.195-204
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• 2022

The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

• 한국식품영양과학회지
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• 제42권8호
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• pp.1175-1182
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• 2013

다양한 발효 균주를 이용한 잡곡발효음료 개발의 가능성을 확인하고자 7종의 균주와 2가지의 혼합균주를 이용하여 잡곡발효물을 제조하여 분석한 결과, 색도가 비교적 밝으며 붉은색보다는 노란색이 더 많이 측정되었다. 관능검사 결과, 종합적으로 C와 G, H가 상대적으로 높은 평가를 받았으며, 제조된 잡곡발효물의 세포독성은 10,000 ppm까지 관찰되지 않았다. 총 폴리페놀과 플라보노이드 함량에서 총 폴리페놀은 7.51~7.94 mg/g으로 모든 잡곡발효물에서 유사한 함량을 나타냈으나, 플라보노이드 함량은 C 샘플에서 15.62 mg/g으로 가장 많은 것으로 나타났다. 또한 잡곡발효물의 항산화 활성을 조사한 결과, 전자공여능에서는 C 샘플에서 4.48%로, 환원력에서는 G샘플이 0.247로 가장 높았으며, SOD 유사활성 측정에서는 E를 제외한 모든 샘플에서 농도 비례적으로 활성이 증가하였고, F 샘플 10,000 ppm에서 55.15%로 가장 높은 활성을 나타내었다. 이와 같이 다양한 균주를 이용한 발효물의 관능적 특성과 기능성을 검토함으로써 잡곡을 이용한 기능성 발효식품의 개발가능성을 제시하였다.

• 한국식품저장유통학회지
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• 제14권3호
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• pp.269-275
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• 2007

뜰보리수를 이용한 가공식품을 개발하기 위한 연구의 일환으로 뜰보리수 추출물과 현미식초를 혼합한 음료를 개발하기 위하여 혼합비에 따른 이화학적 품질 특성을 분석하여 혼합조건을 최적화 하고자 하였다. 중심합성계획법에 의하여 설계된 실험조건에 따라 제조된 혼합음료의 당도는 9.77-11.5 $^{\circ}Brix$, pH 는 3.0정도 이었다. 음료의 색도는 뜰보리수의 추출물의 함량에 따라 약간 증가하였으며, 총산의 함량은 현미식초의 혼합정도에 따라 증가하였다. 총페놀성 물질의 함량은 각 조건에서 0.28에서 0.84 mg% 사이의 함량을 보여 혼합조건에 따른 차이를 보였다. 뜰보리수 음료의 최적 혼합조건을 찾기 위하여 반응표면분석법에 의해 수립된 2차 회귀모형에 적합시켜 얻은 결과, 측정된 이화학적 특성을 나타내는 변수 모두 전반적으로 높은 결정계수값을 가졌다. 각 반응변수에 미치는 독립변수의 영향은 뜰보리수 추출물의 함량은 모든 이화학적 품질특성에 영향을 미치는 요인이었으며, 특히 당도, pH, 총산과 총페놀 함량에는 아주 높은 유의수준의 상관관계를 나타내었다. 혼합음료의 총산의 함량을 최대로 하는 조건은 정상점이 0.88%일때 뜰보리수 추출물이 19.2%, 현미 식초가 7.6% 첨가하는 조건이었다. 혼합음료의 당도를 최대로 하는 조건은 뜰보리수의 함량을 24.7%, 현미식초를 4.9% 첨가할 경우 11.5 $^{\circ}Brix$ 로 최대 함량을 나타내는 것으로 나타났으며, 총 페놀 함량을 최대로 하는 조건은 뜰보리수 추출물 25.0%, 현미식초 4.3%를 혼합할 경우 14.47 mg%로 가장 높은 함량을 나타내었다.

• 한국식품영양학회지
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• 제12권5호
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• pp.536-542
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• 1999

This study was undertaken to investgate status of veverage consumption and preference of beverage among growning generation in order to provide basic knowledge for nutrition education to be able to settle right food habit of Korean youth. Four hundred and sixty middle and high school students in Chunnam area were asked to fill out the questionaries. The results were summarized as follows : The subjects usually drank total 671.6ml/day, water 304.1ml soft drink 156.9 ml milk 110.5 ml, fruit juice 36.2 ml. vegetable juice 15.5ml coffee & tea 32.9 ml and Korean tea 26.5 ml The male drank 685.5 ml and the female drank 654.9 ml. The average amount of beverage consumption per a unit weight was total 28.5 ml and middle shool students drank more than high school students but it was about the same between the male and female. The students who have snacks very often drank more than those who sometimes have. The students who like a meat-diet drank much more than those who like a vegetable or mixed-diet, And the students who eat bread often drank more than those who have rice every mealtime. The preferences of beverage were high in orange juice water milk, lactobacillus, sikhea, while some Koran and alcohoic beverage were less preferred.

• 한국축산식품학회지
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• 제35권2호
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• 한국식품조리과학회지
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• 제20권3호
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.844-852
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• 2011

본 연구는 누에, 상심자, 상엽, 상지, 산약 및 차가버섯을 편리하게 음용할 수 있도록 제품을 개발하기 위하여 혼합 추출물의 성분과 기능성을 분석한 후 음료를 제조하여 음료의 성분 분석, 기능성 평가 및 동물실험을 수행하였다. 혼합 추출물의 일반성분 분석 결과 조단백질 0.31%, 조지방 0.38%, 탄수화물 0.42% 및 조회분 0.19%이었다. 유리당은 fructose 0.067 g/100 mL, glucose 0.047 g/100 mL이었고 DNJ는 161.02 mg/gdw을 함유하고 있었으며 항산화성을 검토한 결과 모든 항목에서 우수한 결과를 나타내었다. 또한 ${\alpha}$-glucosidase 저해활성도 우수하였다. 혼합 추출물을 이용하여 제조한 음료의 일반성분을 분석한 결과 조단백질 0.42%, 조지방 0.31 및 탄수화물 9.9%로 나타났다. 음료의 유리당 함량 분석 결과 fructose와 glucose가 증가하였다. 음료의 기능성을 평가한 결과 total polyphenol 함량은 71.93%이었고 전자공여능은 농도 5%에서 가장 높았으며 TBARS를 실험한 결과 특히 $KO_2$에 대한 억제능이 높은 것으로 나타났다. Streptozotocin으로 당뇨를 유발한 후 5주간 음료를 공급하여 혈당의 변화를 측정한 결과 실험 기간 중 정상군(A)은 혈당변화가 거의 없었으며, 당뇨 대조군(B)은 2주째부터 5주차까지 비슷하게 경향의 높은 혈당치를 나타내었다. 음료 경구 투여군(C)에서는 2주차부터 당뇨 대조군(B)에 비해 낮은 혈당치를 나타내었다. 음료 자유급여군(D)은 2주차부터 혈당치가 완만하게 떨어져 5주차에서는 당뇨 유발시험물질 투여군 중 가장 낮은 혈당치를 나타내는 경향을 보였다.

• 한국식품영양과학회지
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• 제31권3호
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• pp.399-404
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• 2002

박테리오신 생성 젖산균을 이용하여 과실채소 혼합발효액을 제조하고, 발효액의 이화학적 특성과 항균특성을 조사하여 항균 이온음료로서의 가능성을 고찰하였다. 박테리오신 생성 젖산균을 이용한 발효시 발효종균으로 Leu. mesenteroides와 Lc. lactis ATCC l1454를 동시 접종하였을때는박테리오신이 생성되지 않았으며, Leu mesenteroides에 의한 젖산발효 후에 pH를 조정하고 박테리오신 생성균을 접종하였을 때 적정량의 산과 항균물질이 생성되었다. 발효액의 당함량과 무기염류를 분석한 결과, 발효액에는 시판되고 있는 이온음료에 비해 Na과 P의 함량은 높은 편이나, K,Ca, Mg 등의 농도 차이는 크지 않은 것으로 나타났으며, 당함량도 약간 낮은 것으로 나타났다. 발효액은 충치 원인균인 Streptococcus mutans에 대한 안정된 항균효과를 지니고 있으며, 발효액의 색상은 저장 중에도 안정된 것으로 나타났다. 따라서 과실채소 혼합발효액의 무기질 발란스와 기호도를 고려한 당농도 조절 등의 보완이 이루어진다면 우리고유의 이온음료로 개발 가능성이 있다고 판단된다.

• 동아시아식생활학회지
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• 제13권6호
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• pp.561-567
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• 2003

As an attempt to develop new functional health beverage by using medicinal herb, Artemisia capillaris, we investigated the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats ingesting health drink prepared with Artemisia capillaris extracts and various ingredients. Artemisia capillaris extract decreased the vessel contraction and increased rCBF significantly. The extracts were grouped by heat temperature and mixed ratio and tested their respective characteristics. Then each condition was combined and produced the most effective one. The drink produced consisted of Artemisia capillaris extract 42%, honey 9.8%, citric acid 0.035%, cyclodextrin 1.47% and water. Brix, pH and acidity of the product were 9.2, 4.4 and 0.04%, respectively, This drink scored to have highest level on overall acceptance by the sensory evaluation. The above results showed that development of such functional beverage using Artemisia capillaris can be used as a functional material improving blood circulation in beverage industry.

• 한국식생활문화학회지
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• 제34권3호
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• pp.361-368
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• 2019

The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84 to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at $45^{\circ}C$ ($84.05{\pm}0.32%$) with 90 rpm ($87.13{\pm}0.46%$) agitation for 3 hours ($84.73{\pm}0.29%$). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3% jujube concentrate into a fresh maca beverage.